What is so wonderful about this healthy vegetable dish is that it can be served warm or room temperature.

Experiment - if you have broccoli or cauliflower in your home add those as well.

I learned this dish taking cooking classes from Chef Barbara in Florence. We loved every recipe I learned from Florence. Someday I want to treat you boys to a family vacation there. Maybe we’ll take a family cooking class - how cool would that be!

Serves 8

3-5 potatoes, peeled and cup in 1/4

3-5 carrots, peeled and thickly sliced

8-10 asparagus, discard bottom part and cut in 2” pieces

10 green beans, cut off ends and cut in 2” pieces

1 green onion, cut in 2” pieces

2 tablespoon of chopped parsley

2 tablespoon of soy sauce

2 tablespoon honey - the thick kind

2 tablespoon of white wine vinegar

1 cup of extra virgin olive oil

Kosher salt

Boil water with some salt in it and throw in vegetables:

Potatoes and carrots for 10 minutes

Add asparagus for 5 minutes

Add green beans for last 3 minutes

Strain vegetables until completely dry.

In a blender mix the spring or green onion with parsley, soy sauce, honey, vinegar, oil.